As the chef tells about himself: “I am Ligurian, by birth and by fact, but my family has mixed origins covering much of this wonderful country that is Italy. I realised at a very early age, and quite romantically, that I would become a chef.”
“The great Italian chefs instilled in me a love for raw materials, the great French chefs the importance of knowing how to transform it and the classic basic techniques, the great Spanish, Nordic and South American chefs taught me the importance that you absolutely must and should be daring in the kitchen, all you need is to have some important ideas and insights, put yourself on the line and define your own style, one that is both recognisable and inimitable.My cuisine is based on intuition, sensitivity and the ability to interpret raw materials with the additional use of technique to reach a final idea, never to conceptualise it. My offer can address a transversal audience, from the curious person eager to learn and get to know haute cuisine, to the most experienced wine and food critic, working on 4 very different yet extremely consistent cooking styles”. “My dishes are born from my instinct, they come as if they were already pictured somewhere and have a story to tell. It is a creative process that intertwines all my story and all my passion for this work. Tradition, modernity, lightness and territory are the real ingredients of my cuisine. I do not just conceive dishes to be enjoyed. Without taking risks, my work and projects could not evolve and ideas would inevitably deteriorate. Every now and then I feel that I have to dare, to explore new paths that sometimes bring beautiful experiences or the manifestation of what people recognise as new.”
IO Luigi Taglienti – Piacenza
Already* Michelin Star
No variations can be made in case of food allergies, intolerances and special dietary regimes.
The Alba White Truffle slice is not included in the fee as it usually follows the daily quotation of the Truffle Exchange.